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Pumpkin Snickerdoodle Cookie Recipe: Irresistibly Chewy Delights

Pumpkin Snickerdoodle Cookie Recipe , Pumpkin Sweets Recipes Dessert : Chewy Pumpkin Snickerdoodle Cookies
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Enjoy these deliciously chewy Pumpkin Snickerdoodle Cookies, the perfect blend of pumpkin spice and cinnamon sugar.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the egg, pumpkin puree, and vanilla extract until well blended.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually blend the dry ingredients into the wet mixture.
  6. In a small bowl, mix the granulated sugar and cinnamon for rolling.
  7. Shape dough into balls and roll them in the cinnamon-sugar mixture.
  8. Place on baking sheets and flatten slightly.
  9. Bake for 10-12 minutes until edges are set and cookies are lightly golden.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For an extra chewy texture, refrigerate the dough for 30 minutes before baking.

Nutrition

Keywords: Pumpkin Snickerdoodle Cookie Recipe, Pumpkin Sweets Recipes Dessert, Chewy Pumpkin Snickerdoodle Cookies

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